The midland journal. (Rising Sun, Md.) 1885-1947, 1887-04-08


Gme-water and work the butter over in
81 just as you would work it if just taken
rom the churn to get the buttermilk
0rit of it.
IT is WISE if you are going to put
English currants into cake, to dry them
On acloth by the fire after washing them,
Gs sometimes the cold water will cause
Che cake to fall.
GRAHAM mush is o good substitute
'Aor rich pudding on some occasions
Make just as you do cornmeal mush,
but add few berries or raisins or Eng
FISH currants. Serve with milk and
sugar.
MANY cooks consider it great i'm
Provement upon ordinary apple-sauoe
which is to be served with roast goose
a with pork to rub it through cullen
der, and then to beat it with q spoon
until very light and almost like pulp.
DRIED herring make an excellent rel.
Nh. Split, skin, and bone, cover with
@eam, and heat through in the oven.
Place each one on a strip of buttered
4Oast, thicllen the cream with -four and
season well, pour it over the fish; give
zach dash of lemon and send it to the
table hot.
Sour STOCK. Put beef bone weigh.
Ing three pounds into three quarts Of
water and set on to boil. Cut up small
apound of lean ham or bacon, fry brown,
then add the liquor from the bones
Dver up the kettle and simmer five
hours; strain through hair sieve and
set by until cold remove the fat and it
vill be ready for any soup that may be
required.
STRAW HATS FOR WORK BASKETS.
6traw hats may be bronzed, gilded,
Glvered or painted, and utilized for
work baskets. After coloring the hat
according to fancy, trim it with two
ROWS of colored ribbon. Then line the
hat with silk or satin, arranging pockets
to hold the various necessaries for sew
ing. The lining must be long enough
10 form bag, which is drawn together
by ribbon. Unjust be securely attached
TO the top of the crown and then firmly
fastened to the edge of the crown.
SPICED TR1pE -Spiced tripe can be
prepared at home AID he ready for use
In few days. Take fresh tripe, cut it
d pieces four or five.inches aquare; put
layer of tripe in an earthen jar, then
sprinkle a few cloves, allspice and some
black pepper over it, then another layer
OF trlpe and spice, and so OIL until the
tr is full. C'ver it closely and set in
cool cellar, or, if possible, iii refriger-
ator. This is relish for tea When
served cold, with potato salad, also cold
biscuit ',utter and chocolate, it makes a
refreshing meal
BAKED HASH Use cupful of any
cold meat chopped rather course, cup
hll of cold cooked rice, generous cup
tll of milk, an egg, two tablespoonful
d butter, one tablespoonful of salt and
SiSoioA Va q tCftct)OOuit(l vi DcppcI,
put the milk on the fire in frying pan,
sud when it has become hot, add all the
other ingredients except the egg Sir
Tor one minute then remove from the
Hire, and add the egg, we'll beaten Turn
into an escallop dish and bake in
moderate oven for twenty minutes.
Serve in the same dish.
SPONGE CAKE FRIrrERs. Six or eight
square penny sponge cakes, one cup
Of cream, boiling hot, with pinch of
soda stirred in; four eggs, whipped
light. one tablespoonful of cornstnrch.
wet up in cold milk; one quarter pound
entrants, washed and dried. Pound
the cakes fine and pour the cream over
them. Stir in the cornstarch Cover
Tor half an hour. then beat until cold.
Add the yolks, light and strained, the
whipped whites, then the currants
thickly dredged with flour. Beat all
hard together. Drop in spoonfuls into
the boiling lard, fry quickly, drain
upon warm sieve and send to table
hot.
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